Three alternative additives
cut feed costs
Nutritionists and producers now consider
enzymes, probiotics and prebiotics to be safe.
The need to reduce costs and enhance
production efficiency and quality in both
poultry and swine has led to evaluation
of alternatives to conventional antibiotic
growth promoters. The trend was acceler-
ated by the unprecedented escalation in
the cost of ingredients in 1999. Although
prices of the major ingredients have since
retreated, recovery from the world-wide re-
cession will undoubtedly increase the cost
of feed as the escalating rate of demand
outstrips available supplies of grains, oil
seeds and animal protein ingredients.
The three classes of additives which
are now accepted by nutritionists and pro-
ducers include enzymes, probiotics and
prebiotics. Each class has a specific mode
of action and application but in many cases
combinations of these compounds are
synergistic in providing a benefit greater
than the sum of the individual products.
All three classes represent consum-
er-acceptable performance enhancers
❯❯❯❯❯❯
Other additives that
help lower costs
www.WATTAgNet.com/9440.html
(CAPES). In most cases the compounds
are generally regarded as safe (GRAS) with
unrestricted acceptance by most regula-tory authorities.
Enzymes
Enzymes are protein macromolecules
which serve as catalysts in either synthetic
COMMENTS
Phytase derived from Aspergillus niger
by solid state (Koji) fermentation. Non-
GMO. Has broad side action.
Phytase derived from Trichoderma
reesei
Phytase, .r 1st generation fungal origin
ABVista
Granular & liquid forms
Natuphos® BASF
www.natuphos.com
Optiphos® Enzyvia
www.optiphos.net
Liquid & granular forms
Phyase, E. coli derived 2nd generation
heat stability and tolerance to low pH
claimed
Phyzyme XP® Danisco
www.alltech.com
Phytase derived from yeast. Heat sta-
bility claim.
Phytase releases phosphorus from phytic acid, allowing the unavailable phytate-bound
phosphorus to be digested.
or degradation reactions. In the context of
feed additives, enzymes function within
the intestinal tract, breaking down complex molecules to enhance digestibility.
Enzymes are highly specific. For example
phytase releases phosphorus from phytic
acid, allowing the unavailable phytate-bound phosphorus to be digested. Other
enzymes are able to degrade nonstarch
polysaccharides.
Examples are xylanase which breaks
down the arabinoxylans which are present
in large quantities in wheat and derived
products. Proteases and lipases supple-
ment the activity of endogenous digestive
enzymes, breaking down storage protein
and lipids in the vegetable-derived compo-
nents of the diet. Adding combinations of
enzymes selected for their specific action
to diets allows the nutritionist to reduce
feed cost. This is achieved by assigning
a dummy value for energy, critical amino
acids and phosphorus availability to the
enzyme complex.
